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Welcome to the new Lobel’s Culinary Club.
In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.
A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.
We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.
With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.
Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.
For your dining pleasure,
Stanley, David, Mark, and Evan Lobel
Articles by Month:
Articles by Subject:
On May 19,2016
In
baking
,
beef
,
grilling
,
pantry
,
poultry
,
recipes & techniques
,
t-roy cooks
Did you know that the third Friday in May is National Pizza Party Day? Sounds to us like the perfect excuse to get creative in the kitchen and whip up some unique pies that the whole family will love!
So we’ve gathered together all of our pizza resources to pique your appetite—including video recipes for grilled pizza!
(more...)
On May 8,2016
In
beer
,
food pairings
,
spring
,
holidays
,
seasons
,
beef
,
poultry
,
pork
,
seafood
American Craft Beer Week falls in May, and we look forward to it every year—nearly as much as we look forward to dusting off our grills and throwing a thick Porterhouse down over the flames!
As butchers who have practiced and honed our craft for five generations, we can appreciate the expertise, skill, and care that go into making a fine craft brew. We are passionate about cutting meat, sourcing the very best meat, and providing our customers with a peak dining experience. We feel that craft brewers are just as passionate about providing a delicious, high-quality, refreshing brew with every frothy glass.
Also, as cookbook authors and devoted home-cooks, we also love a great entrée and beverage pairing. We know how a fantastic meal can be elevated to new heights by a perfect pairing with a delicious microbrew—and vice versa.
So in honor of America’s craft brewers, grilling season, and great cuts of meat, we’ve taste-tested some great craft brews that are perfect for the season and put them together with some tantalizing pairings for American Craft Beer Week 2016!
(more...)
On April 5,2016
In
beef
,
cooking tools
,
grilling
,
lamb
,
pork
,
poultry
,
sausage
,
veal
Whether you’re a beginner or a veteran griller, our blog is chock full of useful grilling info and tips. From basics about tools and grill setup to recipes, videos, and more, we pride ourselves on not only providing the finest and freshest meats, but also on educating our customers on the best ways to prepare them.
So as springtime blossoms here in New York, we uncover and dust off our grills and get ready for some tasty meals in the months to come.
We hope you’ll come on this grilling journey with us. We’ve rounded up an A to Z guide to grilling so that you can learn some techniques, brush up on your skills, or find something new to try. Let’s go!
(more...)
On April 4,2016
In
beef
,
cut of the month
The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.
Our customers have made the Porterhouse one of the most popular steaks. Porterhouse steak is best pan-seared, pan-roasted, or grilled. To celebrate the beginning of Grilling Season, we have chosen the porterhouse as this month’s Cut of the Month.
(more...)
On April 3,2016
In
a butcher's minute with lobel's
,
beef
,
grilling
,
recipes & techniques
,
seafood
,
seasons
,
summer
,
t-roy cooks
,
videos
Grilling season is here! We’re all sighing a collective “finally” after the ups and downs of this past New York winter. It’s time to dust off those grills, wheel them out onto the deck, and throw a thick juicy dry-aged steak on the grates.
(more...)
On February 4,2016
In
pan-cooking
,
recipes & techniques
,
roasting
,
beef
,
winter
Do you know how to pan-cook a perfect steak? Let America’s #1 family of butchers show you how!
There are 8 steps to a perfect steak and the ingredient list is simpler than you think.
(more...)
On February 4,2016
In
bacon
,
baking
,
beef
,
big meat sunday
,
grilling
,
pan-cooking
,
recipes & techniques
,
roasting
,
seafood
,
smoky ribs
,
t-roy cooks
,
valentine's day
,
veal
,
videos
When it comes to romantic occasions, your sweetheart is guaranteed to be impressed if you put the time and effort into a delicious, intimate, candlelit dinner at home.
Nothing shows your affections better than the attention required to craft the perfect menu and attend to every detail of a lovingly prepared meal.
To inspire you, we’ve asked some of our friends on YouTube to create an amazing entree worthy of this romantic holiday using product from our online butcher shop. What they’ve come up with are some really drool-worthy preparations.
Check out these all-new videos (below) and get inspired for your best Valentine’s Day dinner yet!
(more...)
On February 3,2016
In
beef
,
new products
Prime rib isn’t just for holidays and Sunday suppers anymore! We’ve taken what our customers love about prime rib—the juiciness and the bold, beefy flavor—and incorporated it into a burger.
(more...)
On February 3,2016
In
culinary classics
,
recipes & techniques
,
stewing
,
beef
,
winter
,
food history
When venerated chef, cookbook author, and TV celebrity, Julia Child, launched her groundbreaking televised cooking show “The French Chef” in 1962, she chose for her first recipe on her first show a classic peasant stew of beef, mushrooms, onions, and red wine: Boeuf Bourguignon.
(more...)
On February 2,2016
In
beef
,
culinary diy
,
valentine's day
When you mean “I love you,” say it with steak
Here’s a delight for the eye as well as the palate: The Sweetheart Steak—a boneless rib or strip steak butterflied into the shape of a heart. As you might imagine this is a popular presentation for birthdays, anniversaries and, of course, Valentine’s Day.
And while you can have one of Lobel’s master butchers butterfly a steak for you, here are DIY instructions to butterfly at home.
(more...)
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